Indian Cashew Chicken

Ingredients

• 0.7 cup cashew pieces toasted
• 1 stick cinnamon (2-inch)
• 2 cups less-sodium chicken broth fat-free
• 0.7 cup yogurt fat-free greek-style
• 1 teaspoon ginger fresh grated peeled
• 1.3 teaspoons garam masala 
• 2  garlic cloves chopped
• 2  cardamom pods green crushed
• 1 teaspoon ground coriander 
• 0.3 teaspoon ground pepper red
• 3 tablespoons half-and-half 
• 1 teaspoon hungarian paprika sweet
• 2.8 cups onion finely chopped (2 large)
• 0.3 teaspoon salt 
• 16 ounce chicken breasts boneless skinless cut into bite-sized pieces
• 4  chicken thighs boneless skinless cut into bite-sized pieces ( 14 ounces)
• 0.3 cup tomato paste 
• 1 cup tomato purée organic (such as Muir Glen )
• 2 tablespoons vinegar white

Equipment

• food processor
• bowl
• frying pan
• blender
• dutch oven

Directions

1. Combine first 9 ingredients in a blender or food processor; process until smooth.
2. Combine nut mixture and chicken in a large bowl; cover and refrigerate 3 hours or overnight.
3. Heat a large Dutch oven over medium-low heat. Coat pan with cooking spray.
4. Add onion, cardamom, and cinnamon stick to pan; cover and cook 10 minutes or until onion is golden, stirring often.
5. Add chicken mixture to pan; cook 10 minutes, stirring frequently. Stir in broth, tomato puree, paprika, and salt, scraping pan to loosen browned bits. Cook 1 hour or until thick. Stir in half-and-half; cook 1 minute, stirring occasionally.
6. Remove from heat. Discard cinnamon stick.
7. Garnish with fresh cilantro, if desired.